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Black-Eyed Peas Salad

Black-Eyed Peas Salad Recipe by Chef Huda
2 cans of black-eyed peas-store brought (15oz cans)1 large tomato-small dice1/2 cup of red onion-small dice1 medium red bell pepper-small dice1 medium green bell pepper-small dice3 tablespoons balsamic vinegar2 tablespoons Extra Virgin Olive Oil1 teaspoon Kosher salt1/2 teaspoon of freshly cracked black pepperPlease Wash your Hands… Okay, now we are ready to start…. Let’s start with our Black eyed peas. Start by draining each can of black-eyed peas. Now, let’s make something Pretty and Delicious. In a large bowl combine all of your ingredients. Toss until everything is friendly, then taste. Then cover and refrigerator your salad for at least 1 hour before serving. Chef Huda Tip: This dish is perfect to make ahead of time or the night before a gathering. This salad gets better the longer it sets. When ready remove from refrigerator, lightly toss and serve. Now, all you have to do is Enjoy!  Checkout more Pretty and Delicious recipes on

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